Avocado Cucumber Sushi Rolls with cauliflower rice and mango are healthy, full of color and perfect for summer entertaining! Vegan, gluten-free and super easy recipe.
Having most of the ingredients on hand after making the Tofu Poke Bowl, this Avocado Cucumber Sushi Roll recipe was the perfect transition!
Today is the last day of summer in the U.S. and since the weather is still very warm, I think you’ll appreciate this colorful, refreshingly light and easy sushi recipe.
Sushi rolls are fun to make, and once you have everything in place, they are easy to assemble. Cauliflower rice sushi is gluten free, grain free, low carb and makes for a perfect light lunch, dinner or make ahead meal.
Ingredients You’ll Need
- The veggies. These colorful sushi rolls are filled with creamy avocado and refreshing cucumber, add to that sweet golden mango and crunchy red cabbage.
- The ‘rice’. Cauliflower rice, with a little bit of rice vinegar, makes a great replacement for regular sushi rice. You can find cauliflower rice already prepackaged (which is what I used) or you can make your own using a head of cauliflower. It is much lighter than rice, but still filling and has a nice texture.
- Nori sheets. Once the veggies and rice are ready, nori sheets are used to roll and hold it together. Nori sheets can be found in the Asian section of the grocery store or online.
Together, this combination is full of flavor and texture!
Rolling sushi does take a little practice, but you’ll get the hang of it after one or two rolls. Nori sheets are a bit stiff at first, but once rolled they will soak up some of the moisture from the filling and soften up.
If you don’t get it perfect, it’s ok. It will still be delicious and there’s always another try!
- For light dipping, serve with soy sauce, tamari or coconut aminos.
- For a real treat, this creamy dynamite sauce (or dragon sauce) will take your sushi rolls over the top!
- Sprinkle sesame seeds overtop for added protein.
- Serve with pickled ginger for the ultimate sushi experience.
- Serve with a bowl of Garlic Miso Soup with Greens or Simple Miso Noodle Soup.
How To Store
These fruit and veggie sushi rolls are best eaten within a few hours. They will keep in the refrigerator, in a covered container, for up to 1 – 2 days.
More Easy Sushi Recipes
If you try this easy mango and avocado sushi recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
AVOCADO CUCUMBER SUSHI ROLLS
Easy, healthy and grain free, these vegan Avocado Cucumber Sushi Rolls with cauliflower rice and mango are perfect for a light lunch, dinner or make ahead meal!
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: Serves 3
- Category: Entree, Appetizer
- Cuisine: Vegan
- 3 – 4 nori sheets
- 1 package cauliflower rice (16 oz.) or 1 lb. cauliflower head
- 1 tablespoons rice vinegar
- 1 mango, sliced
- 1 avocado, sliced
- 1 cucumber, julienned
- 1/4 red cabbage, sliced
- sesame seeds, black or toasted
- pickled ginger
- Dynamite Sauce
Cauliflower Rice: If using a head of cauliflower, grate cauliflower using a handheld grater or the grater on your food processor. Alternately, place cauliflower in a food processor and pulse until it resembles rice. (If using prepackaged cauliflower rice or pearls, skip this step.)
Heat 3 tablespoons water in a pan over medium-high, add cauliflower bits and saute, stirring constantly, for about 4 – 5 minutes. Remove from heat, add rice vinegar and mix well. Set aside, let cool completely.
Assemble: Fill a little bowl with water and keep handy. Place a nori sheet, shiny side down, on the bamboo mat. On the edge closest to you, layer and press the cauliflower rice on 2/3 of the sheet.
Add the mango, avocado, cucumber and red cabbage lengthwise, leaving about 1 inch on the end.
Start rolling the nori, folding over the mango, avocado, cucumber and cabbage, give a good press to secure, and continue to roll. Using the water, wet your finger and dab the top end of the nori with water to seal. Let rest a few minutes before cutting, nori will soften and the seal will dry. Repeat, until ingredients are gone.
Using a clean, sharp knife, cut into 6 even rounds, total of 8 pieces. You may need to wipe clean the knife after each cut.
Serve with Dynamite sauce, or dipping sauce of choice.
Sushi Tips & Tricks:
- Make sure when laying the nori, you place the rough side facing up and the smooth side down.
- If you don’t have a bamboo mat, a clean dish towel will work too.
- Be sure to use a sharp, clean knife (preferably long knife), when cutting. The trick is to be able to cut in one slice and not to use a back and forth motion (I must admit I still do this from time to time).
- Place a small bowl of water near to moisten the nori and seal the roll and to clean the knife in between cutting.
- When cutting, keep the blade of the knife slightly damp, but not wet.
Nutritional information is calculated with the Dynamite Sauce included.